1 can (8 oz) water chestnuts, drained and finely chopped
½ c. thinly sliced green onions with tops
¼ c. grated carrot
1 tsp. peeled and finely grated fresh gingerroot
1 can (10 oz) chunk white chicken, drained and flaked (I like Costco’s canned chicken)
1 Tbsp. reduced-sodium soy sauce
1 egg white, lightly beaten
¼ c. mayonnaise
1 garlic clove, pressed
24 square wonton wrappers vegetable oil
1. Combine water chestnuts, green onions, carrot, gingerroot, chicken, soy sauce, egg white, mayonnaise, and garlic. Mix well.
2. Preheat oven to 400.
3. To assemble potstickers, place 12 wonton wrappers onto cutting board. Lightly brush edges of each wrapper with water. Place a half tablespoon of filling onto center of each wonton. Shape and seal wontons as desired. Place potstickers on lightly sprayed baking sheet. Repeat with remaining wontons. Bake 12-15 minutes or until edges of potstickers are golden brown.
Yields: 24 potstickers
Sweet and Sour Sauce
1 (15 oz) can pineapple tidbits (drain and reserve liquid)
½ c. chopped green pepper (optional)
½ c. sugar
½ tsp salt
2 Tbsp. cornstartch
¼ c. vinegar
1 c. reserved pinapple juice and water
2 tsp. beef bouillon granules
2 Tbsp. soy sauce
On stove combine cornstarch, bouillon, vinegar, sugar, salt, soy sauce and pinapple juice. Cook until bubbling and thickened. Add bell peppers (optional) and pineapple chunks.
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